Join chef and author Miriam Rubin for this Farm-to-Table cooking class series. In this once-a-month series, from 11 a.m. to 1:30 p.m., participants will work with the BBG’s vegetable garden to harvest fresh vegetables, then will head into the kitchen with Miriam to make a multi-course meal. With September comes corn, sweet and hot peppers, late lettuce, zucchini, butterscotch butternut squash, shelly beans, Christmas Limas and the first tart apples. We’ll make a soup or maybe a casserole with corn, a pasta and a late-season greens salad. Dessert will most likely be an apple tart.